Wine, Beer, Cheese & Italian Meats Pairings
Read on for more information to choose the right combination for your next tasting event..

Wine, Beer, Cheese & Italian Meats Pairings

Things to remember before you start tasting...

Follow this order, start with light wines/beer, then move to medium, and finally, to full bodied wines/beer. Keep the same order for cheeses and meats, start with mild, and then move onto the richer cheese and spicier/richer meat. When moving on to the next tasting, cleanse your palette with a cracker and/or bread. Also, we recommend serving olives. There are endless varieties of olives, just keep in mind the order from mild to spicy when plating.

Example list:

Wine

Beer

Cheese

Italian Meat

Light Body

Sauvignon Blanc
Pinot Noir

Barbera

Pinot Grigio

Lager

Pilsner

Wheat

Fresh Asiago

Havarti

or Mild Yellow Cheddar

Prosciutto

Lonzetta Cotta

Medium Body

Merlot

Zinfandel

Syrah

Ale

IPA

Bock

Parmigiano Regiano

Brie

Coppa Secca

Mild Cacciatore or Mild Sopressata

Full Body

Cabernet Sauvignon

Malbec

Oaky Chardonnay

Stout

Porter

Barleywine

Gorgonzola

Pecorino

Hot Sopressata

Hot and/or Mild Sopressata

You may use any wine/beer and cheese/meat combination your palette prefers, simply keep the order from light to medium to full. For example, Rina's favorite is Cabernet, fresh asiago & Prosciutto. My favorite is Zinfandel, brie and mild cacciatore.

Once you taste everything, go back and enjoy in any order! Remember to cleanse your palette before moving on.
In the picture shown above, we bought 6 - 1/2 lb chunks of cheese from Pennsylvania Macaroni and spent around $40. The meat cost depends on how many people you are having. For 10 people, you would probably need around a 1/2 to 1 lb sliced of each product, so the price would start around $30. The wines or beers can be completely up to you and how much you want to spend. A great idea, is to assign a type of beer or wine to your guests to bring with them. Have fun, drink responsibly and enjoy!

Salute, Erin
*Thanks to MaryJo for this inspiration*